1.  Cook the chicken by placing the chicken in a medium sauce pan and add enough water to cover the chicken by 2 inches, making sure the breasts are separated, and bring to a boil.  Cook over high heat until opague and cooked through, 7 - 10 minutes.  Once cooked, remove cool and shred.

2.  Reserve 1 cup of water you cooked the chicken in for the chili verde.

3.  While the chicken cooks, chop the onion.

4.  In a large frying pan over medium-high heat, warm 1 tablespoon of olive oil until hot but not smoking.  Add the onion, season with salt and pepper, and cook, stirring occasionally, until they start to soften, 2-3 minutes.

5.  Stir in the spices and cook until fragrant, about 1 minute.  Add tomatillos, green chilies and reserved chicken water.  Bring to a boil and lower heat, and simmer until the consistency becomes thick as a stew, 2 - 4 minutes.

6.  Add the chicken, and warm through.  Remove from heat.  Season with salt and pepper to taste.  Squeeze lime juice on the stew to taste.